Description
This Garden Pasta Salad is a vibrant and flavorful dish, perfect for summer picnics, potlucks, or as a refreshing side. Loaded with colorful veggies and tossed in Italian dressing, it’s a delightful way to enjoy fresh produce.
Ingredients
Scale
1 (16 ounce) package tri-color rotini pasta
2 large tomatoes
diced
2 stalks celery
chopped
½ cup thinly sliced carrots
½ cup chopped green bell pepper
½ cup cucumber
peeled and thinly sliced
¼ cup chopped onion
1 ½ (16 ounce) bottles Italian-style salad dressing
or to taste
½ cup grated Parmesan cheese
Instructions
- Cook the tri-color rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, diced tomatoes, chopped celery, sliced carrots, chopped green bell pepper, sliced cucumber, and chopped onion.
- Pour the Italian-style salad dressing over the pasta and vegetable mixture, adjusting to taste.
- Toss to combine everything evenly, then sprinkle the grated Parmesan cheese on top and gently mix.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Notes
For a protein boost, consider adding grilled chicken or chickpeas. Feel free to customize the vegetables according to your preference.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 10 mg
Keywords: Garden Pasta Salad, pasta salad, summer salad, Italian dressing, vegetable salad